CN106307413A - Method for preparing seasoning by utilizing celery leaves - Google Patents
Method for preparing seasoning by utilizing celery leaves Download PDFInfo
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- CN106307413A CN106307413A CN201610687661.5A CN201610687661A CN106307413A CN 106307413 A CN106307413 A CN 106307413A CN 201610687661 A CN201610687661 A CN 201610687661A CN 106307413 A CN106307413 A CN 106307413A
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- leaf
- herba apii
- apii graveolentis
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- celery
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- 235000010591 Appio Nutrition 0.000 title abstract 13
- 235000011194 food seasoning agent Nutrition 0.000 title abstract 3
- 244000101724 Apium graveolens Dulce Group Species 0.000 title 1
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- OENHQHLEOONYIE-JLTXGRSLSA-N β-Carotene Chemical compound CC=1CCCC(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C OENHQHLEOONYIE-JLTXGRSLSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention relates to a method for preparing seasoning by utilizing celery leaves. The method comprises the following steps: 1) picking fresh celery leaves, washing the celery leaves completely with clean water and draining water for future use; 2) putting the celery leaves subjected to water drainage into a low-temperature cold-air drying machine and performing treatment until the water of the celery leaves is 20 to 25 percent, and taking out the celery leaves; 3) crushing the celery leaves subjected to cold-air drying, continuously grinding for 2 hours, sieving the celery leaves by a 180-mesh sieve plate and extruding the celery leaves by an extruding machine to obtain celery leaf puree; 4) adding water into the celery leaf puree to dilute under the condition that the volume ratio of the celery leaf puree to the water is 1:(5-8), feeding the mixture into a stirring machine and continuously stirring for 40 minutes by controlling the stirring speed to be 120 to 160 revolutions per minute to obtain mixed material liquid; 5) heating the mixed material liquid to 60 DEG C to 64 DEG C, adding 0.5 g of low-sodium salt, 5 g of vinasse protein, 0.5 g of peptide sweeteners, 4 g of red wine, 1 g of sesame oil, 1.2 g of corn starch, 1.3 g of Baijiu, 0.1 g of tea polyphenol and 0.5 g of active calcium into per 100 g of the mixed material liquid and continuously stirring and mixing for 20 minutes; 6) feeding the mixed material liquid into vacuum spray drying equipment to dry, crushing into fine powder, and packaging to obtain the seasoning.
Description
Technical field
The present invention relates to food technology field, be specifically related to a kind of method utilizing leaf of Herba Apii graveolentis to prepare flavouring agent.
Background technology
According to modern science analysis, containing 2.2 grams of protein, 0.3 gram of fat, saccharide 1.9 grams, calcium 160 in every 100 grams of Herba Apii graveolentis
Milligram, 61 milligrams of phosphorus, ferrum 8.5 milligrams, possibly together with carotene and other multiple vitamin B group.Herba Apii graveolentis is nutritious, containing relatively
Many calcium, phosphorus, ferrum and provitamin A, L-sorbose, Citrin etc., the most both ate, made again medicinal.Herba Apii graveolentis nature and flavor
Gan Liang, has clearing stomach clearing away phlegm, dispels the wind and regulate the flow of vital energy, and tasty and refreshing tooth is felt well throat, looks up with eyes wide open clearly effect of improving eyesight and blood pressure lowering.Additionally, Herba Apii graveolentis contains
Abundant volatile aromatic axle, can appetite stimulator, blood circulation promoting, moreover it is possible to play the dietetic therapy effectiveness of refreshment.The traditional Chinese medical science
Thinking, Herba Apii graveolentis is sweet cool, has heat clearing away, diuresis, blood pressure lowering, effects such as fat of dispelling.Enter medicinal, decocting drink-service or smash juice external application, can be auxiliary
Help treatment early high blood pressure, hyperlipidemia, bronchitis, pulmonary tuberculosis to cough, have a headache, have a sleepless night, menorrhagia, dysfunctional uterine go out
The diseases such as blood, dysuria, lung stomach accumulated heat, infantile measles, mumps.
Utilization to leaf of Herba Apii graveolentis at present is mostly tender leaf and eats raw, and the technology that it carries out comprehensive exploitation is the most fewer, technology
On the most overripened.
Summary of the invention
The technical problem to be solved is to provide a kind of utilization rate high, and what product quality was controlled utilizes leaf of Herba Apii graveolentis
The method preparing flavouring agent.
The technical problem to be solved realizes by the following technical solutions:
A kind of method utilizing leaf of Herba Apii graveolentis to prepare flavouring agent, concrete grammar step is as follows:
(1) fresh leaf of Herba Apii graveolentis is picked, remove dead leaf, pest and disease damage leaf, then use clear water wash clean, drain away the water and treat
With；
(2) leaf of Herba Apii graveolentis drained away the water is placed in low-temperature cold wind drying machine, cold wind temperature 7-12 DEG C, processes to leaf of Herba Apii graveolentis
Moisture takes out when 20-25%；
The present invention uses low-temperature cold wind to be dried, and can prevent leaf of Herba Apii graveolentis surface oxidation largely, produces free radical and not
Good local flavor, also functions to the effect of completing simultaneously；It is to make leaf of Herba Apii graveolentis existing good that the moisture of leaf of Herba Apii graveolentis controls in this scope
Good mouthfeel has again preferable storing property；
(3) leaf of Herba Apii graveolentis after cold air drying is pulverized, send into grinder, continuously grinding 2 hours, cross 180 mesh sieve plates, then lead to
Cross extruder extrusion and obtain leaf of Herba Apii graveolentis mud；The leaf of Herba Apii graveolentis mud eating mouth feel obtained by grinding extrusion is good, pure fragrance, nutritional labeling
It is prone to absorb；
(4) by leaf of Herba Apii graveolentis mud dilute, leaf of Herba Apii graveolentis mud is 1:5-8 with the volume ratio of water, sends into blender continuous stirring
40 minutes, control mixing speed, at 120-160 rev/min, made leaf of Herba Apii graveolentis mud well merge with water, obtains compound
Liquid；
(5) mixed liquor is warming up to 60 DEG C-64 DEG C, adds Cardia Salt 0.5g, sweet taste peptide by every 100g mixed liquor
0.5g, red wine 4g, distiller grains albumen 5g, Oleum sesami 1g, corn starch 1.2g, Chinese liquor 1.3g, tea polyphenols 0.1g and activated calcium
0.5g, continuously mixing 20 minutes；
(6) mixed feed liquid in step (5) is sent into vacuum spray drying equipment, be spray-dried, be ground into thin
End is packed.Can be as flavouring agent, condiment, for cooking, stir-fried food, instant noodles, cold noodles in sauce etc..
Chinese liquor in above-mentioned steps (5) selects oleo stock Chinese liquor, and alcoholic strength is more than 60 degree.
The invention has the beneficial effects as follows: flavouring agent prepared by the present invention suffuses an exquisite fragrance all around, unique flavor, normal tableware has heat clearing away solution
Poison, stomach invigorating is regulated the flow of vital energy, and improves the effects such as the intestines and stomach.Extraction process is unique, preferably retains heat labile bioactive ingredients and nutrition
Composition, uses packed simultaneously, it is simple to preserves and eats.
Detailed description of the invention
For the technological means making the present invention realize, creation characteristic, reach purpose and be easy to understand with effect, below knot
Close specific embodiment, the present invention is expanded on further.
Embodiment 1
A kind of method utilizing leaf of Herba Apii graveolentis to prepare flavouring agent, concrete grammar step is as follows:
(1) fresh leaf of Herba Apii graveolentis is picked, remove dead leaf, pest and disease damage leaf, then use clear water wash clean, drain away the water and treat
With；
(2) leaf of Herba Apii graveolentis drained away the water is placed in low-temperature cold wind drying machine, cold wind temperature 7-12 DEG C, processes to leaf of Herba Apii graveolentis
Moisture takes out when 20-25%；
The present invention uses low-temperature cold wind to be dried, and can prevent leaf of Herba Apii graveolentis surface oxidation largely, produces free radical and not
Good local flavor, also functions to the effect of completing simultaneously；It is to make leaf of Herba Apii graveolentis existing good that the moisture of leaf of Herba Apii graveolentis controls in this scope
Good mouthfeel has again preferable storing property；
(3) leaf of Herba Apii graveolentis after cold air drying is pulverized, send into grinder, continuously grinding 2 hours, cross 180 mesh sieve plates, then lead to
Cross extruder extrusion and obtain leaf of Herba Apii graveolentis mud；The leaf of Herba Apii graveolentis mud eating mouth feel obtained by grinding extrusion is good, pure fragrance, nutritional labeling
It is prone to absorb；
(4) by leaf of Herba Apii graveolentis mud dilute, leaf of Herba Apii graveolentis mud is 1:5 with the volume ratio of water, sends into blender continuous stirring 40
Minute, control mixing speed, at 120-160 rev/min, makes leaf of Herba Apii graveolentis mud well merge with water, obtains mixed liquor；
(5) mixed liquor is warming up to 60 DEG C-64 DEG C, adds Cardia Salt 0.5g, sweet taste peptide by every 100g mixed liquor
0.5g, red wine 4g, distiller grains albumen 5g, Oleum sesami 1g, corn starch 1.2g, Chinese liquor 1.3g, tea polyphenols 0.1g and activated calcium
0.5g, continuous stirring mixes 20 minutes；
(6) mixed feed liquid in step (5) is sent into vacuum spray drying equipment, be spray-dried, be ground into thin
End is packed.Can be as flavouring agent, condiment, for cooking, stir-fried food, instant noodles, cold noodles in sauce etc..
Embodiment 2
A kind of method utilizing leaf of Herba Apii graveolentis to prepare flavouring agent, concrete grammar step is as follows:
(1) fresh leaf of Herba Apii graveolentis is picked, remove dead leaf, pest and disease damage leaf, then use clear water wash clean, drain away the water and treat
With；
(2) leaf of Herba Apii graveolentis drained away the water is placed in low-temperature cold wind drying machine, cold wind temperature 10 DEG C, processes to leaf of Herba Apii graveolentis water
Divide and take out when 20-25%；
The present invention uses low-temperature cold wind to be dried, and can prevent leaf of Herba Apii graveolentis surface oxidation largely, produces free radical and not
Good local flavor, also functions to the effect of completing simultaneously；It is to make leaf of Herba Apii graveolentis existing good that the moisture of leaf of Herba Apii graveolentis controls in this scope
Good mouthfeel has again preferable storing property；
(3) leaf of Herba Apii graveolentis after cold air drying is pulverized, send into grinder, continuously grinding 2 hours, cross 180 mesh sieve plates, then lead to
Cross extruder extrusion and obtain leaf of Herba Apii graveolentis mud；The leaf of Herba Apii graveolentis mud eating mouth feel obtained by grinding extrusion is good, pure fragrance, nutritional labeling
It is prone to absorb；
(4) by leaf of Herba Apii graveolentis mud dilute, leaf of Herba Apii graveolentis mud is 1:7 with the volume ratio of water, sends into blender continuous stirring 40
Minute, control mixing speed, at 120-160 rev/min, makes leaf of Herba Apii graveolentis mud well merge with water, obtains mixed liquor；
(5) mixed liquor is warming up to 60 DEG C-64 DEG C, adds Cardia Salt 0.5g, sweet taste peptide by every 100g mixed liquor
0.5g, red wine 4g, distiller grains albumen 5g, Oleum sesami 1g, corn starch 1.2g, Chinese liquor 1.3g, tea polyphenols 0.1g and activated calcium
0.5g, continuous stirring mixes 20 minutes；
(6) mixed feed liquid in step (5) is sent into vacuum spray drying equipment, be spray-dried, be ground into thin
End is packed.Can be as flavouring agent, condiment, for cooking, stir-fried food, instant noodles, cold noodles in sauce etc..
The preparation method of above-mentioned distiller grains albumen is as follows:
(1) fresh grain stillage is placed in vacuum and low temperature cold wind drier, is dried to distiller grains moisture under 40-45 DEG C of environment
At 46-48%；
Because distiller grains albumen, fat content are enriched, as fat oxidation caused to affect product quality with conventional hot air drying,
Therefore we select vacuum and low temperature cold air drying technology to be dried process, so that product keeps preferable stability.It is dried temperature
Degree and time are the optimal parameters obtained in substantial amounts of experimental basis, the product with stable quality obtained under the conditions of this, and Yi work
Industry metaplasia is produced.
(2) distiller grains after cold air drying are pulverized, cross 60～80 mesh medicine sieves, obtain moistening powder, by moistening powder
Sending in microwave processing equipment, be spaced microwave treatment under microwave frequency 2450MHz, power 500W, interval time is 5 minutes,
Microwave treatment 10 minutes, is carried out continuously 3-4 time every time；
(3) adding wheat bran in moistening powder after the microwave treatment, the addition of wheat bran is the 5-of moistening powder weight
8%, stir, obtain mixed-matrix；
(4) with water, the moisture of mixed-matrix being adjusted to about 35%, adjusting pH value is about 5.5, adds mixing
The Fresh Os Sus domestica powder of substrate (moisture 35%) weight 1-3%, the koji powder of 0.3%, the potassium dihydrogen phosphate of 0.2% and 0.2%
Yeast rich in selenium, carry out sterilization treatment after mixing, obtain fermentation medium；
(5) inoculating mixed bacteria in fermentation medium, the inoculum concentration of described mixed bacteria is 5%, at constant incubator
Interior holding 30-40 DEG C is cultivated 3 days-8 days, obtains the thick distiller grains of high protein；
Described mixed bacteria is papain, Trichoderma viride, healthy and free from worry trichoderma, candida tropicalis and bacillus subtilis
The mixture of the equal-volume ratio that bacterium is the most several.
(6) thick for high protein distiller grains are sent into grinder, continuously grinding 2 hours, cross 90-120 mesh sieve, in 50-55 DEG C of drying,
Pulverize again and obtain DDGS.This DDGS protein content is high, it is easy to absorption of human body digests.
The ultimate principle of the present invention and principal character and advantages of the present invention have more than been shown and described.The technology of the industry
Personnel, it should be appreciated that the present invention is not restricted to the described embodiments, simply illustrating this described in above-described embodiment and description
The principle of invention, without departing from the spirit and scope of the present invention, the present invention also has various changes and modifications, and these become
Change and improvement both falls within scope of the claimed invention.Claimed scope by appending claims and
Equivalent defines.
Claims (4)
1. one kind utilizes the method that leaf of Herba Apii graveolentis prepares flavouring agent, it is characterised in that concrete grammar step is as follows:
(1) fresh leaf of Herba Apii graveolentis is picked, remove dead leaf, pest and disease damage leaf, then use clear water wash clean, drain away the water stand-by；
(2) leaf of Herba Apii graveolentis drained away the water is placed in low-temperature cold wind drying machine, cold wind temperature 7-12 DEG C, processes to leaf of Herba Apii graveolentis moisture
Take out when 20-25%；
(3) leaf of Herba Apii graveolentis after cold air drying is pulverized, send into grinder, continuously grinding 2 hours, cross 180 mesh sieve plates, then by squeezing
Go out machine extrusion and obtain leaf of Herba Apii graveolentis mud；
(4) by leaf of Herba Apii graveolentis mud dilute, leaf of Herba Apii graveolentis mud is 1:5-8 with the volume ratio of water, sends into blender continuous stirring 40 points
Clock, control mixing speed, at 120-160 rev/min, makes leaf of Herba Apii graveolentis mud well merge with water, obtains mixed liquor；
(5) mixed liquor is warming up to 60 DEG C-64 DEG C, adds Cardia Salt 0.5g, sweet taste peptide 0.5g, red by every 100g mixed liquor
Wine 4g, distiller grains albumen 5g, Oleum sesami 1g, corn starch 1.2g, Chinese liquor 1.3g, tea polyphenols 0.1g and activated calcium 0.5g, even
Continuous stirring mixing 20 minutes；
(6) mixed feed liquid in step (5) is sent into vacuum spray drying equipment, be spray-dried, be ground into smalls bag
Fill.
A kind of method utilizing leaf of Herba Apii graveolentis to prepare flavouring agent the most according to claim 1, it is characterised in that above-mentioned steps
(5) in, the mixing speed of mix and blend is at 120-160 rev/min.
A kind of method utilizing leaf of Herba Apii graveolentis to prepare flavouring agent the most according to claim 1, it is characterised in that above-mentioned steps
(5) Chinese liquor in selects oleo stock Chinese liquor.
A kind of method utilizing leaf of Herba Apii graveolentis to prepare flavouring agent the most according to claim 1, it is characterised in that above-mentioned steps
(4) in, leaf of Herba Apii graveolentis mud is 1:5 with the volume ratio of water.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610687661.5A CN106307413A (en) | 2016-08-18 | 2016-08-18 | Method for preparing seasoning by utilizing celery leaves |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610687661.5A CN106307413A (en) | 2016-08-18 | 2016-08-18 | Method for preparing seasoning by utilizing celery leaves |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106307413A true CN106307413A (en) | 2017-01-11 |
Family
ID=57743949
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610687661.5A Pending CN106307413A (en) | 2016-08-18 | 2016-08-18 | Method for preparing seasoning by utilizing celery leaves |
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| Country | Link |
|---|---|
| CN (1) | CN106307413A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110506896A (en) * | 2019-09-20 | 2019-11-29 | 济南大学 | A kind of high protein puffed rice and preparation method thereof using the preparation of white wine schlempe |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1771835A (en) * | 2005-10-14 | 2006-05-17 | 天津科技大学 | Natural celery powder and its making process |
| CN103960604A (en) * | 2013-01-28 | 2014-08-06 | 程长青 | Pure nature low temperature baked cooked celery powder and production method thereof |
| CN104770700A (en) * | 2015-04-20 | 2015-07-15 | 王永帮 | Special spicy and hot flavoring powder composition for bean jelly |
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2016
- 2016-08-18 CN CN201610687661.5A patent/CN106307413A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1771835A (en) * | 2005-10-14 | 2006-05-17 | 天津科技大学 | Natural celery powder and its making process |
| CN103960604A (en) * | 2013-01-28 | 2014-08-06 | 程长青 | Pure nature low temperature baked cooked celery powder and production method thereof |
| CN104770700A (en) * | 2015-04-20 | 2015-07-15 | 王永帮 | Special spicy and hot flavoring powder composition for bean jelly |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110506896A (en) * | 2019-09-20 | 2019-11-29 | 济南大学 | A kind of high protein puffed rice and preparation method thereof using the preparation of white wine schlempe |
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Application publication date: 20170111 |